CN106213246A - The method for baking of chicken wing - Google Patents
The method for baking of chicken wing Download PDFInfo
- Publication number
- CN106213246A CN106213246A CN201610605278.0A CN201610605278A CN106213246A CN 106213246 A CN106213246 A CN 106213246A CN 201610605278 A CN201610605278 A CN 201610605278A CN 106213246 A CN106213246 A CN 106213246A
- Authority
- CN
- China
- Prior art keywords
- chicken wing
- chicken
- wing
- parts
- baking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 234
- 238000000034 method Methods 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 69
- 239000000463 material Substances 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 241000628997 Flos Species 0.000 claims abstract description 35
- 235000014101 wine Nutrition 0.000 claims abstract description 28
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims abstract description 26
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims abstract description 26
- 239000002671 adjuvant Substances 0.000 claims abstract description 26
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 22
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 20
- 235000021110 pickles Nutrition 0.000 claims abstract description 12
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 3
- 244000294611 Punica granatum Species 0.000 claims abstract 2
- 235000015122 lemonade Nutrition 0.000 claims description 40
- 238000004806 packaging method and process Methods 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 18
- 235000013372 meat Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 235000010585 Ammi visnaga Nutrition 0.000 claims description 9
- 244000153158 Ammi visnaga Species 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 244000082204 Phyllostachys viridis Species 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 229910000831 Steel Inorganic materials 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000009940 knitting Methods 0.000 claims description 9
- 238000009958 sewing Methods 0.000 claims description 9
- 239000010959 steel Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 27
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 201
- 238000012856 packing Methods 0.000 description 42
- 239000000047 product Substances 0.000 description 37
- 238000007789 sealing Methods 0.000 description 22
- 241001092070 Eriobotrya Species 0.000 description 19
- 241000219991 Lythraceae Species 0.000 description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 16
- 239000004793 Polystyrene Substances 0.000 description 14
- 229920002223 polystyrene Polymers 0.000 description 14
- 235000015067 sauces Nutrition 0.000 description 14
- 235000013599 spices Nutrition 0.000 description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 11
- 210000003811 finger Anatomy 0.000 description 10
- 241001094455 Cipangopaludina chinensis Species 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 229920006280 packaging film Polymers 0.000 description 9
- 239000012785 packaging film Substances 0.000 description 9
- 235000008184 Piper nigrum Nutrition 0.000 description 8
- 244000203593 Piper nigrum Species 0.000 description 8
- 235000000659 Rosa rugosa Nutrition 0.000 description 8
- 240000006066 Rosa rugosa Species 0.000 description 8
- 235000013614 black pepper Nutrition 0.000 description 8
- 229910052757 nitrogen Inorganic materials 0.000 description 8
- 210000003813 thumb Anatomy 0.000 description 8
- 235000013162 Cocos nucifera Nutrition 0.000 description 7
- 244000060011 Cocos nucifera Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 230000007613 environmental effect Effects 0.000 description 7
- 239000002304 perfume Substances 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- 238000009938 salting Methods 0.000 description 7
- 230000000240 adjuvant effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 235000008738 Clausena lansium Nutrition 0.000 description 5
- 244000089795 Clausena lansium Species 0.000 description 5
- 244000304337 Cuminum cyminum Species 0.000 description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 241001148688 Apis mellifera lamarckii Species 0.000 description 4
- 240000001008 Dimocarpus longan Species 0.000 description 4
- 235000000235 Euphoria longan Nutrition 0.000 description 4
- 235000000421 Lepidium meyenii Nutrition 0.000 description 4
- 240000000759 Lepidium meyenii Species 0.000 description 4
- 244000183278 Nephelium litchi Species 0.000 description 4
- 240000007817 Olea europaea Species 0.000 description 4
- 241000220317 Rosa Species 0.000 description 4
- 235000000533 Rosa gallica Nutrition 0.000 description 4
- 244000181025 Rosa gallica Species 0.000 description 4
- 238000005273 aeration Methods 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 235000012902 lepidium meyenii Nutrition 0.000 description 4
- 239000001931 piper nigrum l. white Substances 0.000 description 4
- 235000019991 rice wine Nutrition 0.000 description 4
- 235000000370 Passiflora edulis Nutrition 0.000 description 3
- 244000288157 Passiflora edulis Species 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 244000066764 Ailanthus triphysa Species 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- 235000010586 Sophora japonica Nutrition 0.000 description 2
- 244000046101 Sophora japonica Species 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000003491 skin Anatomy 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000905957 Channa melasoma Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000233805 Phoenix Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical group C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 1
- 229940075559 piperine Drugs 0.000 description 1
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 1
- 235000019100 piperine Nutrition 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of method for baking of chicken wing, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: Flos Sophorae honeydew, Herba Menthae powder, loquat powder, pomegranate wine, spring water and Sal.The method for baking of above-mentioned chicken wing, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into chicken wing finished product, and this chicken wing finished product has the beneficial effect that fragrance is good, appetite is fragrant, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to meat product manufacture field, particularly relate to the method for baking of a kind of chicken wing.
Background technology
At present, the birds prepared food kind on market is a lot, and particularly poultry class such as: smoked chicken, white stewed chicken etc., differs from one another.
Existing birds prepared food kind, they majorities are with whole chicken as marketing unit, are unfavorable for very much the edible of consumer, concrete
Say that edible is the most also a kind of waste;Thus people also have to pick out chicken wing and make delicatessen, edible for an individual person sponging on an aristocrat or take
Food and drink, therefore named for phoenix wing.
But, along with the Living Water level land of people improves constantly, people are more and more higher to the pursuit of diet culture, traditional
Lightly seasoned to the manufacture method spice of chicken wing, Carnis Gallus domesticus mouthfeel is poor.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that the baking side of the chicken wing that a kind of fragrance is good, appetite is fragrant
Method, to overcome deficiency of the prior art.
The method for baking of a kind of chicken wing, comprises the steps:
1) selection of material: choose the chicken wing of the Adult Chicken that trophophase is 10 to 11 months, use clear water wash clean;
2) pickle: the chicken wing lemonade after wash clean is soaked 5~10 minutes;
3) preliminary working: take out chicken wing from lemonade, then mix homogeneously with appropriate amount of starch;
4) stirring: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 50~90 parts, Herba Menthae powder: 0.2~15 part, loquat powder: 1.0~5 parts, pomegranate wine: 1.2~6 parts, mountain
Spring water: 10~40 parts and Sal: 2~10 parts;
5) processing: putting into baking box baking, temperature of getting angry 150~160 degree, reducing internal heat temperature 230~250 degree, cooking time exists
30~45 minutes.
Wherein in an embodiment, choose the chicken wing of the family chicken grown up that trophophase is 10 to 11 months.
Wherein in an embodiment, choose the chicken wing of the adult family chicken that trophophase is October.
Wherein in an embodiment, the chicken wing after cleaning up with sterilized toothpick or bamboo let at chicken wing meat surface
Sting 6~10 holes, be then placed in lemonade and soak 5 minutes.
Wherein in an embodiment, when putting into lemonade and soaking 5 minutes, enter with sterilized knitting needle or sewing needle
Row second time acanthopore, puts into lemonade and soaks 10 minutes after acanthopore.
Wherein in an embodiment, the chicken wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room.
Wherein in an embodiment, drying room temperature 30 DEG C~45 DEG C, baking time 3~6 hours, dry to chicken wing moisture
Take out when reaching 45%~56%.
Wherein in an embodiment, being first totally immersed in auxiliary material liquid by chicken wing, the one side of wing root is towards user, wing
The one side of point is downward.
Wherein in an embodiment, further comprise the steps of: packaging: the chicken wing that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The method for baking of above-mentioned chicken wing, through material selection step, pickle step, preliminary working step, whipping step
And after procedure of processing, can be made into chicken wing finished product, and this chicken wing finished product has fragrance is good, appetite is fragrant beneficial effect,
Further, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the method for baking of the chicken wing of the present invention uses chicken wing and adjuvant mix and blend, put into baking box or oven adds
Work makes and prepares finished product, and the composition of concrete adjuvant and the manufacture method of chicken wing finished product to the present invention enter one below
Step ground explanation.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30~60 parts, cocoanut jam 30~60 parts, Flos Osmanthi Fragrantis sauce 30~60 parts, Fructus Crataegi jam 30~60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that chicken wing finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each component
Mass ratio: Flos Sophorae honeydew: 50~90 parts, Herba Menthae powder: 0.2~15 part, loquat powder: 1.0~5 parts, pomegranate wine: 1.2~6 parts,
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes following each
The mass ratio of component: Herba Fici Simplicissimae honeydew: 40~80 parts, Sucus Zingberis: 0.5~10 part, loquat powder: 1.5~7 parts, pomegranate wine: 3.5
~4.0 parts, spring water: 12~55 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each component
Mass ratio: Arillus Longan honeydew: 25~85 parts, Clausena lansium (Lour.) Skeels juice: 0.5~15 part, loquat powder: 1.55~5 parts, pomegranate wine: 1.2~7 parts,
Spring water: 15~25 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each component
Mass ratio: Fructus Litchi honeydew: 50~95 parts, Passion Fruit Juice: 0.2~10 part, loquat powder: 2.1~5 parts, pomegranate wine: 3.5~4.0
Part, spring water: 10~40 parts and Sal: 2~10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made;Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that chicken wing finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 43~85 parts, Pericarpium Citri Reticulatae: 0.3~16 part, Fructus Piperis powder: 1.1~5 parts, sticky rice wine: 2.5~5.0 parts, mountain
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 79~90 parts, apple vinegar: 1.0~5 parts, Fructus Piperis powder: 0.2~15 part, sticky rice wine: 1.0~5 parts,
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 51~95 parts, Herba Menthae powder: 1.5~7 parts, Fructus Piperis powder: 0.5~10 part, sticky rice wine: 1.5~7 parts, mountain
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57~85 parts, Sucus Zingberis: 1.55~5 parts, Fructus Piperis powder: 0.5~15 part, sticky rice wine: 1.55~5 parts, mountain spring
Water: 10~40 parts and Sal: 2~10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good;The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best;White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder;And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that chicken wing finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 67~90 parts, Clausena lansium (Lour.) Skeels juice: 2.1~5 parts, five spice powder: 0.2~10 part, Maca wine: 2.1~5 parts, mountain
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 40~88 parts, Passion Fruit Juice: 1.1~5 parts, five spice powder: 0.3~16 part, Maca wine: 1.1~5
Part, spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each component
Mass ratio: Flos Osmanthi Fragrantis sauce: 52~90 parts, Pericarpium Citri Reticulatae: 1.2~6 parts, five spice powder: 1.0~5 parts, Maca wine: 0.2~15 part, mountain spring
Water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 73~95 parts, apple vinegar: 3.5~4.0 parts, five spice powder: 1.5~7 parts, Maca wine: 0.5~10
Part, spring water: 10~40 parts and Sal: 2~10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that chicken wing finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 67~85 parts, Herba Menthae powder: 1.2~7 parts, cumin powder: 1.55~5 parts, olive wine: 0.5~15 part, mountain
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77~90 parts, Sucus Zingberis: 3.5~4.0 parts, cumin powder: 2.1~5 parts, olive wine: 0.2~10 part, mountain spring
Water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 60~87 parts, Clausena lansium (Lour.) Skeels juice: 2.5~5.0 parts, cumin powder: 1.1~5 parts, olive wine: 0.3~16 part,
Spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 71~93 parts, Passion Fruit Juice: 1.0~5 parts, cumin powder: 1.2~6 parts, olive wine: 1.0~5 parts,
Spring water: 10~40 parts and Sal: 2~10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that chicken wing finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each group
The mass ratio divided: red rose beans: 65~82 parts, Pericarpium Citri Reticulatae: 1.5~7 parts, Cipangopaludina chinensis XIANGFEN: 3.5~4.0 parts, green liquor: 1.5~7
Part, spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each group
Point mass ratio: rose white beans: 41~86 parts, apple vinegar: 1.55~5 parts, Cipangopaludina chinensis XIANGFEN: 1.2~7 parts, green liquor: 1.55~
5 parts, spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each group
Point mass ratio: purple rugose rose (Rosa rugosa var typica) beans: 89~92 parts, Herba Menthae powder: 2.1~5 parts, Cipangopaludina chinensis XIANGFEN: 3.5~4.0 parts, green liquor: 2.1~
5 parts, spring water: 10~40 parts and Sal: 2~10 parts.
So that chicken wing finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each component
Mass ratio: Autumn Gold beans: 63~88 parts, Sucus Zingberis: 1.1~5 parts, Cipangopaludina chinensis XIANGFEN: 2.5~5.0 parts, green liquor: 1.1~5 parts,
Spring water: 10~40 parts and Sal: 2~10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The method for baking of the chicken wing of the present invention comprises the steps:
Step one: the selection of material: choose the chicken wing of the Adult Chicken that trophophase is 10 to 11 months, use clear water wash clean.
Concrete: chicken wing also referred to as " the chicken wing " " turning greatly ", i.e. the wing of chicken, chicken wing meat is few, skin richness colloid, is whole chicken body
One of the freshest and the tenderest good to eat position.Divide again " chicken wing " " wing point " two kinds.Chicken wing, the first joint of connection chicken body to chicken wing,
Meat is more;Wing point, chicken wing the first joint to wing point, bone fleshiness is few.According to demand, it is also possible to be divided into the apex of the wing, in wing, wing root
3 parts.
Chicken wing, rich in fat, maintains body temperature and protection internal organs;Essential fatty acid is provided;Promote these fatsoluble vitamiies
Absorb;Increase satiety.Chicken wing rich in copper, protein, volume can strong blood vessel and the one-tenth collagen of skin and elastin laminin and
Substantial amounts of vitamin A, is eaten by extensive crowd.
The kind of chicken has turkey, Gallus Domesticus, pheasant, family chicken etc..The present invention select for family chicken.Such as, choosing trophophase is
The chicken wing of the family chicken grown up of 10 to 11 months.Such as, the chicken wing of the adult family chicken that trophophase is October is chosen.Such as, choose
Trophophase is the chicken wing of the adult family chicken in November.It should be noted that select adult family chicken is the trophophase according to its reality
Carry out, with the delicious meat of the chicken wing selected by guarantee.
In order to obtain the freshest chicken wing, in the selection of chicken wing, such as, select crust color and luster the brightest or in cream-coloured,
And rich glossiness chicken wing;And for example, select not remain the chicken wing of hair and Rhizoma Imperatae;And for example, meat high resilience is selected;Again
As, smell with one's nose chicken wing when choosing, and selects have the chicken wing of a kind of special Carnis Gallus domesticus delicate flavour to be preferred, it addition, special chicken
Meat delicate flavour refers to the taste come out after slaughter in the chicken of the fresh normal thought with common message person by epidermis.So
Select chicken wing can obtain the chicken wing that meat is fresh, to hold raw-material selection one pass, provide strong for follow-up making
Guarantee.
In order to obtain the freshest chicken wing, in the selection of chicken wing, such as, the chicken wing that color is turned white is not selected;And for example,
Do not select the chicken wing that moisture is big;And for example, do not select the most resilient chicken wing of meat, because it may be through the process of Caustic soda, no
Preferably buy.
Step 2: pickle: the chicken wing lemonade after wash clean is soaked 5~10 minutes.
Concrete: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: preliminary working: take out chicken wing from lemonade, then mix homogeneously with appropriate amount of starch.
Concrete: the chicken wing pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant.In the present embodiment, this adjuvant includes following each component
Mass ratio:
Flos Sophorae honeydew: 50~90 parts, Herba Menthae powder: 0.2~15 part, loquat powder: 1.0~5 parts, pomegranate wine: 1.2~6 parts, mountain
Spring water: 10~40 parts and Sal: 2~10 parts.
During it should be noted that the chicken wing being mixed with starch is mixed homogeneously with adjuvant, the selection of adjuvant can be formula one,
Any one in formula two, formula three, formula four, formula five and formula six, the present embodiment with this adjuvant for Mel juice is
Example illustrates, and other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each chicken wing, use following stirring to walk
Rapid:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each chicken wing, use following whipping step:
Step b1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under;
Step b2: a side of chicken wing with articulations digitorum manus ring, other limit middle finger and thumb encase gently;
Step b3: promote middle finger, on other finger is placed in wing, is flipped up coarse one side rapidly, makes
Smooth one side towards under;
Step b4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: processing: putting into baking box baking, temperature of getting angry 150~160 degree, reducing internal heat temperature 230~250 degree, during baking
Between at 30~45 minutes.
Concrete: such as, putting into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 250 degree, cooking time is at 45 points
Clock;And for example, putting into baking box baking, temperature of getting angry 160 degree, reducing internal heat temperature 230 degree, cooking time was at 45 minutes;And for example, get angry temperature
Spending 150 degree, reducing internal heat temperature 250 degree, cooking time was at 30 minutes;And for example, temperature of getting angry 160 degree, reducing internal heat temperature 230 degree, baking
Time was at 30 minutes;And for example, temperature of getting angry 150 degree, 250 degree of cooking time of reducing internal heat temperature were at 40 minutes;And for example, get angry temperature
160 degree, reducing internal heat temperature 230 degree, cooking time was at 40 minutes.
Step 6: packaging: the chicken wing that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the chicken wing of the family chicken grown up that trophophase is 10 to 11 months.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 50 parts, Herba Menthae powder: 15 parts, loquat powder: 5 parts, pomegranate wine: 6 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 250 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Herba Menthae powder taste
Heavier, and there is the unique perfume that slight Flos Sophorae honeydew, loquat powder, pomegranate wine, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the chicken wing of the family chicken grown up that trophophase is 10 to 11 months.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 90 parts, Herba Menthae powder: 0.2 part, loquat powder: 5 parts, pomegranate wine: 6 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 250 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Flos Sophorae honeydew
Taste is heavier, and has the unique perfume that Herba Menthae powder, loquat powder, pomegranate wine, spring water and Sal etc. mix, and, pass through
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the chicken wing of the family chicken grown up that trophophase is 10 to 11 months.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 90 parts, Herba Menthae powder: 15 parts, loquat powder: 1 part, pomegranate wine: 6 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 250 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible heavier Chinese scholartree
Nectar juice and the fragrance of Herba Menthae powder, and there is the unique perfume that loquat powder, pomegranate wine, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the chicken wing of the adult family chicken that trophophase is October.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 60 parts, Herba Menthae powder: 8.5 parts, loquat powder: 3 parts, pomegranate wine: 3 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 160 degree, reducing internal heat temperature 230 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Flos Sophorae honeydew
Fragrance lay particular stress on, and there is the fragrance of medium Herba Menthae powder and there are loquat powder, pomegranate wine, spring water and Sal etc.
The unique perfume mixed, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user
Edible.
Embodiment five
Step one: choose the chicken wing of the adult family chicken that trophophase is October.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 80 parts, Herba Menthae powder: 12.5 parts, loquat powder: 3.5 parts, pomegranate wine: 4.8 parts, spring water: 40 parts and
Sal: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 160 degree, reducing internal heat temperature 230 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, there is when edible denseer Chinese scholartree
The fragrance of nectar juice, and there is the unique perfume that Herba Menthae powder, loquat powder, pomegranate wine, spring water and Sal etc. mix, and,
After packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the chicken wing of the adult family chicken that trophophase is October.
Step 2: such as, the chicken wing after cleaning up sterilized toothpick or bamboo let sting 6~10 at chicken wing meat surface
Individual hole, hole depth can not penetrate chicken wing, is then placed in lemonade and soaks 5 minutes.And for example, when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.When putting into lemonade
When soaking 10 minutes, beaing chicken wing with sterilized chopsticks, so that pickling better, the dynamics beaten and number of times, depending on salting down
Depending on situation processed.
Step 3: be spread out in equably in rustless steel mesh sheet by the chicken wing pickled, is dried in sending into drying room;Drying room temperature 30 DEG C
~45 DEG C, baking time 3~6 hours, dry and take out when reaching 45%~56% to chicken wing moisture.
Step 4: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 85 parts, Herba Menthae powder: 3 parts, loquat powder: 3.5 parts, pomegranate wine: 5.5 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chicken wing, use following whipping step:
Step a1: first chicken wing is totally immersed in auxiliary material liquid, the one side of wing root towards user, the side of the apex of the wing towards
Under.
Step a2: ring a side of chicken wing, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chicken wing from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 160 degree, reducing internal heat temperature 230 degree, cooking time was at 45 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards;To vacuum
Room evacuation;Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box;Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment;Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off;Take box, by packing box
Take out from vacuum chamber;Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into chicken wing finished product, the chicken wing finished product particularly made in the adjuvant effect of the present embodiment, have when edible Flos Sophorae honeydew,
The unique perfume that Herba Menthae powder, loquat powder, pomegranate wine, spring water and Sal etc. mix, and, after packaging step, health
Safety, and can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the method for baking of a chicken wing, it is characterised in that comprise the steps:
1) selection of material: choose the chicken wing of the Adult Chicken that trophophase is 10 to 11 months, use clear water wash clean;
2) pickle: the chicken wing lemonade after wash clean is soaked 5~10 minutes;
3) preliminary working: take out chicken wing from lemonade, then mix homogeneously with appropriate amount of starch;
4) stirring: the chicken wing being mixed with starch is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Flos Sophorae honeydew: 50~90 parts, Herba Menthae powder: 0.2~15 part, loquat powder: 1.0~5 parts, pomegranate wine: 1.2~6 parts, mountain spring
Water: 10~40 parts and Sal: 2~10 parts;
5) processing: chicken wing mixed with adjuvant is put into baking box baking, temperature of getting angry 150~160 degree, reducing internal heat temperature 230~
250 degree, cooking time, at 30~45 minutes, i.e. prepares finished product.
The method for baking of chicken wing the most according to claim 1, it is characterised in that choose the one-tenth that trophophase is 10 to 11 months
The chicken wing of the family chicken in year.
The method for baking of chicken wing the most according to claim 1, it is characterised in that choose the adult family chicken that trophophase is October
Chicken wing.
The method for baking of chicken wing the most according to claim 1, it is characterised in that the chicken wing after cleaning up is with sterilized
Toothpick or bamboo let chicken wing meat surface sting 6~10 holes, be then placed in lemonade soak 5 minutes.
The method for baking of chicken wing the most according to claim 1, it is characterised in that when putting into lemonade and soaking 5 minutes, use
Sterilized knitting needle or sewing needle carry out second time acanthopore, put into lemonade and soak 10 minutes after acanthopore.
The method for baking of chicken wing the most according to claim 1, it is characterised in that the chicken wing pickled is spread out in stainless equably
On steel mesh sheet, it is dried in sending into drying room.
The method for baking of chicken wing the most according to claim 1, it is characterised in that drying room temperature 30 DEG C~45 DEG C, during baking
Between 3~6 hours, dry to chicken wing moisture reach 45%~56% time take out.
The method for baking of chicken wing the most according to claim 1, it is characterised in that first chicken wing is totally immersed in auxiliary material liquid
In, the one side of wing root is towards user, and the one side of the apex of the wing is downward.
9. according to the method for baking of the chicken wing described in any one of claim 1 to 8, it is characterised in that further comprise the steps of: packaging:
The chicken wing that baking is good is packaged packaging.
The method for baking of chicken wing the most according to claim 9, it is characterised in that in described packaging step, packs food materials
Material used is heat sealability wrapping paper.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610605278.0A CN106213246A (en) | 2016-07-27 | 2016-07-27 | The method for baking of chicken wing |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610605278.0A CN106213246A (en) | 2016-07-27 | 2016-07-27 | The method for baking of chicken wing |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106213246A true CN106213246A (en) | 2016-12-14 |
Family
ID=57533401
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610605278.0A Withdrawn CN106213246A (en) | 2016-07-27 | 2016-07-27 | The method for baking of chicken wing |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106213246A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110384210A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of flavor chicken wings |
CN110384211A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of flavor chicken wings |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103653017A (en) * | 2013-12-05 | 2014-03-26 | 河南省淇县永达食业有限公司 | Method for preparing lemon butterfly wing |
CN105266058A (en) * | 2015-12-04 | 2016-01-27 | 刘楚玲 | Making method of spiced preserved chicken wings |
CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
-
2016
- 2016-07-27 CN CN201610605278.0A patent/CN106213246A/en not_active Withdrawn
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103653017A (en) * | 2013-12-05 | 2014-03-26 | 河南省淇县永达食业有限公司 | Method for preparing lemon butterfly wing |
CN105266058A (en) * | 2015-12-04 | 2016-01-27 | 刘楚玲 | Making method of spiced preserved chicken wings |
CN105595213A (en) * | 2016-02-26 | 2016-05-25 | 重庆三峡学院 | Microwave chicken wings and preparing method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110384210A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of preparation method of flavor chicken wings |
CN110384211A (en) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | A kind of flavor chicken wings |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
CN104605327A (en) | Secretly made chilli sauce and preparation method thereof | |
CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
CN106107589A (en) | The preparation technology of squab | |
CN106261944A (en) | The processing technique of saury | |
CN106213246A (en) | The method for baking of chicken wing | |
CN103932023A (en) | Maca senior nutritional supplement food product | |
CN106213291A (en) | The preparation method of Fructus Solani melongenae | |
CN106235072A (en) | The preparation technology of tilapia | |
CN102273652A (en) | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd | |
CN106213271A (en) | The processing technique of Carassius auratus | |
CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
CN106213349A (en) | The processing method of fresh kidney beans | |
CN106213478A (en) | The cooking method of Lentinus Edodes | |
CN106473108A (en) | A kind of manufacture method of fried collybia albuminosa | |
CN106235073A (en) | The method for baking of tuna | |
CN106261858A (en) | The method for baking of Carnis Coturnicis japonicae | |
CN106235046A (en) | The preparation technology of duck wing | |
CN104116083A (en) | Formula of front pettitoes and making method thereof | |
CN106235047A (en) | The processing technique of goose wing | |
CN106235151A (en) | The preparation method of Folium Allii tuberosi | |
CN106234934A (en) | The cooking method of Semen Maydis | |
CN107874263A (en) | Spicy plain canned Dongpo pork and preparation method thereof | |
CN106174151A (en) | The method for baking of oarfish |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161214 |